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Add all the ingredients except the rice to the slow cooker. Stir to mix well.
Cook HIGH 5-6 hours or LOW 10-12. Cook until the black-eyed peas are tender. You may need more time depending on how your slow cooker heats.
Using tongs, carefully remove the ham hock. Shred the meat and stir the shredded meat back to into the slow cooker.
Rinse the black-eyed peas. No need to pre-soak.
Turn on the pressure cooker and select sauté. Once hot add the oil & the onion & bell pepper and cook a few minutes until soft. Add garlic and cook an additional minute. Turn off the pressure cooker.
Add the broth & water and deglaze the bottom of the pressure cooker by scraping all the bits off with a wooden spoon.
Add black-eyed peas, thyme, salt & pepper. Stir to mix well. Add the ham hock and smoked sausage.
Close lid and seal valve. Cook high pressure for 35 minutes. Natural release pressure for 10 minutes then quick release any remaining pressure.
Using tongs, carefully remove the ham hock. Shred the meat and stir the shredded meat back to into the Instant Pot.